Chili is a tradition in my house on Halloween night, but I will also make it in the middle of July after we’ve been in the pool all day. To me, it’s not just a “cold weather food”. Being in Florida, that would limit me to chili once or twice a year… and I love it too much for that! This is my “base” for chili. I will tweak it here and there (example: chili beans in mild/medium/or hot sauce, depending on the crowd). I make it with 3 different beans (black, pinto, and kidney) and I recently started using Bush’s Taco Fiesta Sidekicks as my black beans. It has given my chili such an extra punch of flavor that I love! If you do not have these at your local grocery store, I would substitute with one can of black beans and about a teaspoon of taco seasoning. If you like your chili thinner or thicker, adjust the water measurement accordingly. I like it right in between. I love trying different chilis, so if you have a good recipe, drop it in the comments!
Chili
Ingredients
- 1 lb Ground Meat (I use chicken breast)
- 1 Diced Yellow Onion
- 2 Diced Jalapeno Peppers (leave the seeds)
- 1½ cups Water
- 1 Tbsp Cumin
- 1 Tbsp Chili Powder
- 1 tsp Salt
- 1 15 oz can Tomato Sauce
- 1 10 oz can Chili Fixin's Rotel - do not drain
- 1 16 oz can Chili Beans (Kidney) - do not drain
- 1 16 oz can Chili Beans (Pinto) - do not drain
- 1 15.1 oz can Bush's Taco Fiesta Sidekicks Black Beans - do not drain
- Shredded Cheese (optional - for topping)
- Sour Cream (optional - for topping)
- Mini Saltine Crackers (optional - for topping)
Instructions
- Add the meat, onion, and jalapenos to a large greased pot. Cook over medium heat until meat is done.
- Add one cup of water, cumin, chili powder, and salt. Cook until some of the water has evaporated (just a few minutes - similar to cooking taco meat with the seasoning).
- Add the tomato sauce, Rotel, all 3 kinds of beans, and the other half cup of water. Stir well. Cover and let simmer at least 30 minutes.
- (Optional) - top with shredded cheese, sour cream, and crackers.